Recipes and Links

Slow Cooker Carnitas


Pictured above right Top to Bottom: Cilantro Lime Rice, Refried Beans, Cheese, Lettuce.  Bottom: Spice and Non-Spice Wimps Tomato Salsa, Slow Cooker Carnitas, Guacamole, Black Olives, Flying Olive Corn Salsa.  A great ending to this fiesta would be Aztec S'Mores.


This makes a lot of carnitas, about 1/3 of the total amount is shown. Use them for tamales, tacos, enchiladas, burritos, quesadillas, taco salad—so many possibilities! BHL


4 lb boneless pork shoulder or pork butt

Salt and freshly ground black pepper

1 tsp dried oregano, preferably Mexican

1 tsp ground cumin

¼ tsp cinnamon

½ tsp coriander

8 Tbsp Flying Olive Garlic, Cilantro and Roasted Onion, or Extra Virgin Olive Oil of Choice, divided

2 medium onions, coarsely chopped

6 cloves garlic, minced

½-2 jalapeños, seeded, ribs removed, chopped

2 oranges, squeezed for juice and cut in half


Rinse and dry the pork shoulder. If there is an excessive fat cap, remove as much as you desire of it and discard. Mix the oregano, cumin, cinnamon, and coriander with 2 Tbsp Flying Olive Extra Virgin Olive Oil of Choice. Rub the pork with salt and pepper liberally and then with the spice mixture. Place the pork in a slow cooker, fat side up, and top with the onion, garlic, and jalapeno. Squeeze the juice of the oranges over the meat and tuck the halves around the edges of the slow cooker. Cover and cook on low for 8 to 10 hours or on high 4 hours.

When the meat is tender and falling off the bone, remove it from the slow cooker and cool slightly. Save the juice left behind. When cool, skim the fat off the juices and discard the oranges and other veggies . If you have a lot of juice, you can reduce it in a saucepan, if desired.

In a large saucepan, heat the remaining Flying Olive EVOO of Choice over med-high heat. Add as many carnitas as you need (see storage tips below) and pressing down, fry until just crusty on ONE side. Use them in the dish of your choice, served with some of the remaining juice from cooking .

*Freeze the remaining carnitas in small batches in storage containers or zip lock bags for convenience, dividing and adding the remaining juices. When ready, defrost completely before frying them for your next meal.

Submitted by Barb L.